This lentil-based spread features an addictive balance of flavors--sweetness from the tarragon, unami from the miso paste and acid from the vinegar. Many vegetarian pates call for ground nuts to add richness and body, but I skipped straight to adding almond butter for easy blending. Let it sit overnight for a more developed flavor. I used this on a vegetarian banh mi, but I could also see this as a very thick dip.

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